Heat coconut oil in a skillet. Add the tofu and curry. Fry until
golden. Set aside. Heat coconut oil in a skillet, add onion, and garlic. Fry
for a couple of minutes. Add the rest of the vegetables and fry for 5 minutes.
Add curry paste, coconut milk and coconut sugar. Cook for 10-15 minutes or
until the vegetables are tender. Add the tofu and some hot water if the sauce
is too thick. Serve with brown rice/quinoa.